Thai Peanut Noodle Salad
  • 2 Scallions, thinly sliced
  • 1 Red Bell Pepper, cored, seeded and julienned
  • 1 Yellow Bell Pepper, cored, seeded and julienned into 2" pieces
  • 1 small Cucumber, quartered, seeded and julienned into 2" pieces
  • 1/2 cup finely chopped, dry-roasted peanuts
  • 1 1/2 cups Stonewall Kitchen Roasted Garlic Peanut Sauce
  • 1 lb. cooked and drained linguine
  • 3 tablespoons Cilantro, finely chopped

    Combine the Scallions, Bell Peppers, Cucumber, peanuts and peanut sauce in a large bowl. Add the pasta and toss until everything is well combined. Sprinkle with Cilantro and serve. The pasta can be refrigerated and served chilled if desired; it will keep for 2 days covered in the refrigerator. Serves 4 to 6.